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Messages - hopfenundmalz

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3931
Ingredients / Re: How to tell if a malt is under modified?
« on: April 05, 2014, 02:03:02 PM »
If you do done searches, the Weyermann Floor Zmalted Pils is listed at 38-44=S/T.

3932
Now what do I do? I won. Was very surprised, as the field was big and filled with good candidates.

I have heard it is tradition/required that the new members bring rare and expensive beers to the first meeting. Time to get some old dusty bottles out.
As further hazing Jeff, you are required to give me a ride from The Hudecek Compound to GR on Tuesday before the conference, so we can be at the meeting 8AM Wednesday morning.  I will try not to drink the dusty bottles on the way. :)
As it happens we were already going over on Tuesday, time TBD. Mrs. R is the head steward, and also has work to do on Wed.

We will give you some quiet time after the compound. You are going to have some fun. Brewing with Joe and Andy for Octoberfest?

3933
Now what do I do? I won. Was very surprised, as the field was big and filled with good candidates.

I have heard it is tradition/required that the new members bring rare and expensive beers to the first meeting. Time to get some old dusty bottles out.


3934
Ingredients / Re: How to tell if a malt is under modified?
« on: April 04, 2014, 10:42:31 AM »
If you could find some chit malt, that would be undermodified.

3935
Ingredients / Re: How to tell if a malt is under modified?
« on: April 04, 2014, 05:01:46 AM »
DP depends on the malt variety, and what temperature profile it was subjected to in kilning. I'm sure the modification is in there somewhere, but don't know how it relates to DP.

The Kohlbach index, or soluble to total nitrogen ratio is a good indication if you have a spec sheet. A higher S/T means more modification.

There are some ways you can estimate the modification in a sidebar titled visual/sensory evaluation in this article, which is a good introduction to malt spec sheets.
http://morebeer.com/brewingtechniques/bmg/noonan.html

3936
Events / Re: Pro Brewers "NIGHT"
« on: April 03, 2014, 05:22:29 PM »
Fred,

When did Pro Brewers night start? Some guys going to NHC long before me said it is not really that old.

Jeff

3937
Ingredients / Re: What's your favorite maris otter...
« on: April 03, 2014, 02:33:18 PM »
Warminster is good stuff. I can find bags of Crisp easier, and have a full bag I need to use.

3938
Yeast and Fermentation / Re: Kolsch: Lager on or off yeast?
« on: April 03, 2014, 05:43:10 AM »
I have only done 1 Kolsch but I lagered off the yeast for 4 weeks in secondary after 2 weeks in primary.
This was per the instructions in BCS.

You certainly can lager 4 weeks if that's what you want, and you may need to if you can't get the beer to clear. But it is by no means necessary. I've brewed a lot of kolsch over the years and it's no better at 4 weeks than it is at 2. Once the yeast is dropped and the beer is clear it is ready to drink. The fresher the better for this beer.
That is a Koelsch in the avatar picture, correct?

3939
General Homebrew Discussion / Re: NHC 2014
« on: April 03, 2014, 04:58:48 AM »
I'm surprised you got score sheets already.  I thought they didn't send them until all of the first round was done

Sent from my SCH-I545 using Tapatalk
Score sheets are sent as soon as possible for the first round site. Some are quicker than others.

The official results are released at once for all the site by Janis Gross.

3940
General Homebrew Discussion / Re: A Yeast Hypothesis
« on: April 03, 2014, 04:53:26 AM »
I have read in other places, maybe the HBD or on here, that the two Siebel strains were the Ballantine Ale and Beer strains. The differences in genetics is interesting.

I remember that East Coast Yeast has the 2 Ballantine strains available to the homebrewer, ECY 10 a and ECY 12.
http://eastcoastyeast.com/products---brewer-s-yeast.html

3941
Going Pro / Re: Congrats Pawtucket Partiot
« on: April 02, 2014, 06:12:15 PM »
I don't know when we will get through MN again, but your place will be a stop.

Good luck! Work hard. Be successful.

3942
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 05:13:19 PM »
My kegs are too valuable to do this. But, once in bottles I have trouble saving them.
You need more kegs.  ;)

3943
General Homebrew Discussion / Re: HB Competitions
« on: April 02, 2014, 12:39:41 PM »
So, 30 is a solid score?  Honestly asking, as I have no idea.

Entered my first comp about a month ago so my frame of reference is limited.

I know 13 is B.A.D. but 30 sounds like it's more middle of the road than outstanding.
Minimum to advance is 30.

A solid score, to me at least, is 38 and above. 40s is real solid.

Edit -

I'd go a bit lower for Solid and Real Solid when evaluating how entries did.  probably 33 for Solid. 
35 for Good.  38 often wins a category.  I'd like to see people judge a little higher, but I know I've done it too.

That is more like it judging, and in general for sure. I just know that my beers are "solid" when they are >38. Not always there, of course.

3944
General Homebrew Discussion / Re: HB Competitions
« on: April 02, 2014, 12:10:21 PM »
top 3, and have to score minimum of 30.

So, 30 is a solid score?  Honestly asking, as I have no idea.

Entered my first comp about a month ago so my frame of reference is limited.

I know 13 is B.A.D. but 30 sounds like it's more middle of the road than outstanding.
Minimum to advance is 30.

A solid score, to me at least, is 38 and above. 40s is real solid.

Edit -to Stevenb, good luck!

3945
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 02, 2014, 07:28:54 AM »
I vote CTZ, but I also use Centennial for bittering a few IPAs.

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